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Alligator Sauce Piquante
2-3 lbs. Alligator meat
Tabasco Steak Seasoning
2/3 cup shortening
1 cup all purpose flour
1 cup shortening or oil
1 large bell pepper -chopped
6 ribs celery - chopped
2 cloves of garlic - minced
3 large onions - chopped
1(10 oz) can Ro-tel tomatoes -mashed
1(6 oz) can tomato paste
1 tablespoon Worcestershire Sauce
1 teaspoon cayenne pepper, or to taste
1/4 cup green onion tops - chopped
1/4 cup parsley - chopped
Cut meat into small pieces. Remove all tallow. Season with steak seasoning.
Brown meat in Dutch oven or black pot using 1 tablespoon shortening. Remove meat.
Melt 1 cup shortening in pot and add flour. Make your roux, stirring until dark brown.
Add bell pepper, celery, garlic,and onion. Sauté on low fire until onions are clear.
Stir in tomato sauce, Worcestershire Sauce, and paste continue to cook 3 minutes.
Add water gradually (2 cups at a time) until the consistency of gumbo.
Cook 30 minutes. Add meat. Cover. Cook 60 minutes until meat is tender.
Add onion tops and parsley, cover until served. Serve over rice.
Fresh Alligator may be ordered from "The Boiling Pot" in Sulphur LA. (337) 625-9282
Cajun Don's Way to Perfect White
Rice1. For every cup of rice, use 2 cups of chicken stock, or
water.
2. Bring chicken stock or water to a boil
3. Pour in rice and stir to evenly distribute rice.
4. Cover pot with a tight fitting cover and reduce heat to low.
5. Simmer for 20 minutes (make sure you time it exactly).
6. Turn off heat, and let rice sit for another 20 minutes, before
removing the cover (this lets the rice finish steaming).
7. Stir rice to fluff it, then it is ready to serve. |
